Navratri Prasad, Ashtami/Navami special Kala Chana, Halwa and Poori Recipe with step by step pictures
Navratri Prasad on the eighth or ninth day (Ashtami or Navami) is specially prepared to conclude the fasting period of Navaratri festivities. This special Prasad is prepared for Kanya Pujan (also known as Kanjak). Kanya Pujan can be done on eight or ninth day of Navratri fasting period and depends on community and individuals, on which day they want to do this or conclude their fasting period. For Kanya Pujan, special Prasad of Sookha Kala Chana, Halwa and Poori are prepared which is believed to be loved by goddess Durga. Traditionally nine girls (age between 1 to 10) are invited for this Pooja along with one to three young boys. These nine girls represent nine incarnations of Goddess Durga and boys represent Lord Ganesha, Batuk Bhairav, and Hanuman respectively.
These young girls and boys are invited and worshiped by first washing their Feets, then putting Teeka on their forehead, giving them some gift or present ( generally a token money) and finally feeding them with Prasad made of Kala Chana, Halwa, and Poori. These rituals may vary from place to place and between community but the basic objective is to worship and feed these maiden girls which resemble all forms of goddess Durga, for prosperity and wellness. Presenting below the recipe of Ashtami or Navami Bhog (Navratri Prasad) of Kala Chana, Halwa and Poori recipe with step by step pictures.
Navratri Prasad – Kala Chana Ingredients:
Brown chickpea or Kala Chana – 1 and 1/2 cups
Water for boiling brown chickpeas or Kala Chana – 4 cups
Turmeric (Haldi) powder – 1/2 teaspoon
Salt – As per taste
Clarified butter or Ghee – 2 tablespoons
Cumin seeds (Jeera) – 1 teaspoon
Asafoetida (Hing) powder – 1/4 teaspoon
Ginger (Adrak) – Around 2-inch cube, cleaned, peeled and finely chopped
Green chilies – 3, cleaned and roughly chopped
Coriander (Dhania) powder – 1 tablespoon
Dry mango (Amchoor) powder – 1/2 teaspoon
Chat Masala – 1 teaspoon
Fresh green coriander (Hara Dhania) – A bunch, cleaned and roughly chopped
Navratri Prasad – Kala Chana Method:
1. Soak brown chickpeas or Kala Chana overnight so that they can be used for cooking. Generally, size and amount of brown chickpeas (Kala Chana) get doubled after soaking them. Strain the water in which brown chickpeas were soaked and wash them one more time in running water.
2. Now for 1 and 1/2 cup of soaked brown chickpeas, take around 4 cups or more of water and put both things together in a pressure cooker. Add salt as per taste and turmeric (Haldi) powder into it and mix all things well. Switch on the flame to high and put the pressure lid with a whistle in it. Cook it on high flame till you hear the first whistle. Now turn the flame to medium-low and wait till you hear 5-6 more whistles. Switch off the flame and allow the pressure to subside down completely.
3. Open the lid and check whether brown chickpeas or Kala Chana are cooked perfectly. Check this by pressing a chickpea between your index finger and thumb.
4. If it is pressing easily then your brown chickpeas are cooked.
5. If you want to achieve black color in the final dish then you must saute and cook brown chickpeas in Iron wok (Lohe ki Kadahi). Iron wok or pan will make chickpeas blackish in color. Cooking this dish in Iron wok is a traditional way of making this amazing dish. If you don’t have Iron wok then you can use normal wok also, but the color of the dish will not be blackish. Add clarified butter or Ghee into the heated iron wok or Kadahi on medium flame.
6. Add cumin seeds (Jeera) into it and allow them to splutter for 10 seconds on medium flame.
7. Add asafoetida (Hing) powder into it.
8. Add chopped ginger and roughly diced green chilies into it and cook it for 20 seconds on medium flame.
9. Now add coriander (Dhania) powder into it and mix it well for 10 seconds.
10. Now add boiled brown chickpeas (Kala or Black Chana) along with the water in which they were boiled, into the wok and mix all things well.
11. Cook the mixture on high flame, stirring occasionally till water in the mixture starts boiling. Switch the flame to low and cook the brown chickpeas till all the water content is evaporated, stirring occasionally.
12. Add dry mango (Amchoor) powder and Chat masala powder into it. Mix all things well and cook for about a minute on low flame.
13. Finally, add cleaned and chopped green coriander (Hara Dhania) into it and mix all things. Switch off the flame after 10 seconds.
14. Super easy and tasty Kala Chana is ready.
Yummy Sookha Kala Chana is ready to be served to Kanjaks along with Halwa and Pooris. This easy recipe can be made anytime and tastes great with Parantha or Poori. It’s a good nutritious and healthy breakfast option.
Navratri Prasad – Sooji/Suji Halwa Ingredients:
Semolina or Sooji/Suji – 1/2 cup
Clarified butter or Ghee – 1/4th cup
Water – 2 cups
Granulated sugar – 1/2 cup
Green cardamom (Elaichi) – 4, which will amount to 1/2 teaspoon of Elaichi powder
Almonds (Badam) – 1/4th cup, finely chopped
Navratri Prasad – Sooji/Suji Halwa Method:
1. Heat clarified butter or ghee in a heavy bottomed pan.
2. Add semolina ( Sooji/Suji) in it and mix it well.
3. Cook semolina (Sooji/Suji) on a low flame, stirring continuously till semolina color changes to golden brown.
4. Add water into the roasted semolina, mix it well.
5. Add sugar into it.
6. Cook it on high flame till mixture starts forming bubbles.
7. Switch the flame to low and add cardamom or Elaichi powder along with chopped almonds (Badam) into the Halwa mixture on low flame. Mix all things well.
8. Keep the Halwa mixture on low flame, stirring continuously till mixtures start thickening and forming a lump. Switch off the flame and allow Halwa to get cool down completely. While cooling, Halwa will become thicker in texture.
Delicious Sooji ka Halwa is ready. Serve this rich Halwa to Kanjaks along with Kala Chana and Poori.
Navratri Prasad – Poori Ingredients:
Whole wheat flour (Atta) – 1 and 1/2 cups
Refined oil – 1/4th cup, I have used refined sunflower oil.
Water- as required for kneading the dough
Oil – For frying Pooris, I have used refined sunflower oil
Navratri Prasad – Poori Method:
1. In a large bowl, add clarified butter (Ghee) into the whole wheat flour (Atta).
2. Add water (as required) for kneading the dough.
3. Knead the mixture to form a tight dough.
4.Roll and cut the dough to slices and make lemon size ball from them.
5. Flatten the balls and start rolling them.
6. Roll it to form a circular disc as shown in the picture below.
7. Fry the Pooris in hot oil (I have used refined sunflower oil for fasting recipes).
8. Fry them from both the sides.
9. Fry all the Pooris in a similar way for the remaining dough.
Soft and Delicious Pooris are ready. Serve these Pooris to Kanjaks along with Kala Chana and Halwa.
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Kanjak or Kanya Puja is considered the best way of getting lord Durga’s blessing during the Navratri period. And above recipes will certainly make your Kanjaks taste buds tingling and eventually make your Puja successfully complete.
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